This yogurt bomb is the best dessert in the world! Creamy strained yogurt and cream, topped with mixed berries, it can hardly get any better.
This yogurt bomb is our favorite dessert. We like yogurt-based desserts and we have them in many different ways, but this is really something special, something that I make more often than any other dessert.
Our entire family is crazy about it and every single person who had this was completely hooked. I cannot even count the many times I had to write down this recipe, it is my most shared one.
And why? Simply because it is amazing! Strained yogurt is already great on its own, but mixed with whipped cream and then strained… I cannot even begin to tell you how good that is!
The creaminess, the mild, sweet and comforting taste, so perfectly complemented by a hint of lemon juice and the slightly sweetened berries. Unless you have lactose intolerance, in which case, this dessert is nothing for you, I can guarantee you will love this.
Why is this the perfect festive dessert?
- Easy and quick to make.
- Everything is stirred in less than 15 minutes.
- It has to be made one day in advance – so it will cause you no stress on the big day.
- It is also very cheap – I mean yogurt, double cream, 1 lemon, and frozen berries – everything very affordable, which is great especially if you have already paid so much money for a Christmas turkey or goose. Plus all the other food you need and some good wine. And not to mention the presents… Christmas is a quite costly affair…
How to make the strained yogurt dessert?
- I found the recipe on Chefkoch.de (in German) many years ago and I have been making it very often ever since.
- I’ve changed the original recipe over the years to suit our taste, the biggest change is that I use more yogurt and less cream than originally intended. But we love it this way even better, it tastes fresher and has a bit fewer calories.
- I always use low-fat creamy plain yogurt 1,5 % fat, but you can make it with full-fat yogurt or Greek yogurt as well.
- Beat the heavy cream until stiff. Set aside. (1)
- In another large bowl, mix the yogurt, sugar, vanilla and lemon juice. Stir well. (2)
- Fold the whipped cream into the yogurt mixture. (3,4)
- Take another very large bowl. Place a large sieve on top, the sieve should fit in the bowl but not touch its bottom. (1,2)
- Place a clean kitchen towl into the sieve. (3)
- Carefully pour the yogurt mixture into the lined sieve. (4)
- Fold the kitchen towel over the yogurt. (5,6)
- Refrigerate for at least 12 hourse, preferably 20-24.
- Discard the whey from the bowl about 4-5 hourse after preparing the yogurt bomb and again the next morning. The sieve should not sit in a pool of whey.
- We often have the dessert with mixed berries, always the frozen ones, I like that they form a bit of a sauce when thawed and mixed with sugar.
- Sometimes we have cherries instead of berries. Either these amazing Roasted Cherries when fresh cherries are in season or Cherry Sauce.
How to unmold?
- Remove the overlapping cloth from the top of the yogurt bomb.
- Place the serving platter (or a large serving plate) on top of the sieve.
- Grab the handle or a side of the sieve with the left hand, place the right palm on the back of the serving platter and carefully turn the dessert over, it should fall smoothly from the sieve onto the platter.
- Remove the cloth, arrange the sugared berries around the bomb and serve.
Other yogurt desserts:
- 1 kg/ 2.2 lbs creamy (Greek-style) yogurt, 1,5% fat or full-fat
- 600 ml/ 20 fl.oz/ 2 ½ cups double/heavy cream
- 200 g/ 7 oz/ 1 cup granulated sugar
- 2 packets vanilla sugar or 1 teaspoon vanilla extract
- fresh lemon juice, to taste
- 500 g/ 1.1 lbs frozen mixed berries, thawed
- 1-3 tablespoons granulated sugar, to taste
- Whip the double/heavy cream until stiff. Set aside.
- Pour the yogurt into a very large bowl. Add the sugar, vanilla, and lemon juice to taste, I like it a bit tangy, so I add the juice from one whole lemon
- .Fold the whipped cream carefully into the yogurt mixture.
- Taste and add more lemon juice if necessary.
- Take another clean, large bowl. Place a large sieve on top, it should fit in the bowl but not touch its bottom. Line the sieve with a clean kitchen cloth or a muslin cloth.
- Carefully pour the yogurt mixture into the sieve, cover with the overlapping cloth, and place in the fridge.
- Leave to strain for at least 12 hours, I usually strain in for about 20-24 hours. Pour away the whey after the first 4-5 hours or so and one more time the next morning. The sieve with the yogurt should not sit in the liquid.
- Thaw the berries a couple of hours before serving and mix them with some sugar to taste.
- To serve, remove the overlapping cloth from the top of the yogurt bomb. Place the serving platter (or a large serving plate) on top of the sieve. Grab the handle of the sieve with the left hand, place the right palm on the back of the serving platter and carefully turn the dessert over, it should fall smoothly from the sieve onto the platter. It really works easily, so don't worry about it. Remove the cloth, arrange the berries around the bomb and serve.
Nutrition Information:Yield: 6 Serving Size: 1/6 of the dessert
Amount Per Serving: Calories: 645Total Fat: 39gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 124mgSodium: 145mgCarbohydrates: 65gFiber: 4gSugar: 60gProtein: 13g
Nutritional information is not always accurate.